FOOD CHEMISTRY
BASIC PRINCIPLES OF CHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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alpha d-glucose and d-glucose
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beta d-glucose and d-glucose
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alpha d-glucose and d-fructose
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beta d-glucose and d-fructose
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Detailed explanation-1: -Sucrose is a disaccharide made up of 50% glucose and 50% fructose. It is composed of −− D-glucose and −− D-fructose. These units are held together by , -glycosidic linkage between e, of the unit and ce of the fructose unit.
Detailed explanation-2: -Glucose exists predominantly as a mixture of and “pyranose” anomers, but sucrose has only the form.
Detailed explanation-3: -Sucrose is composed of one molecule of glucose and one molecule of fructose, -d-glucopyranosyl-d-fructofuranoside. It is the traditional sweetener, table sugar. It is highly water soluble and is present in most fruits, some root vegetables, many trees, and grasses.
Detailed explanation-4: -1 Answer. The mixture of D-(+)-glucose and D-(-)-Fructose is known as invert sugar. The linkage which holds the two monosaccharide units through oxygen atom is called glycosidic linkage.